Paired with a green salad, this gratin could easily be a meal in its own right. If you can't find Dutch cream potatoes, Desiree will work just as well.
Potato, witlof and Münster gratin
Australian Gourmet Traveller French recipe for potato, witlof and Münster gratin.
- 20 mins preparation
- 1 hr 20 mins cooking
- Serves 8
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Ingredients
- 50 gm butter, coarsely chopped
- 5 golden shallots, thinly sliced
- 2 garlic cloves, finely chopped
- 3 large white witlof, leaves separated and thinly sliced
- 1.2 kg Dutch cream potatoes, thinly sliced on a mandolin
- 120 gm Münster, coarsely chopped
- 600 ml pouring cream
- 50 gm coarse fresh sourdough breadcrumbs
- 30 gm roasted hazelnuts, coarsely chopped
Method
Main
- 1Preheat oven to 180C. Melt 30gm butter in a large frying pan over medium-high heat, add shallot and garlic, sauté until tender (4-5 minutes). Add witlof, sauté until wilted (2-3 minutes), season to taste and set aside.
- 2Arrange half the potato in the base of a buttered 24cm x 32cm 2 litre-capacity ovenproof dish, scatter over witlof mixture then Münster. Arrange remaining potato on top and set aside.
- 3Bring cream to the simmer in a saucepan, season to taste, pour over potatoes. Place ovenproof dish on an oven tray, then bake until bubbling and golden and potato is almost tender (45-50 minutes).
- 4Meanwhile, melt remaining butter in a small saucepan, then combine in a small bowl with breadcrumbs and hazelnuts. Scatter over potato, bake until crumbs are golden and potato is very tender (15-20 minutes), serve immediately.
Notes
Drink Suggestion: Top-quality red Rhône such as Cornas. Drink suggestion by Max Allen